Best Red Salad With Champagne Vinaigrette Recipes

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
5 ounces arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons Champagne vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.

Simple Green Salad with Champagne Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup cherry tomatoes, halved or quartered if large
1/4 cup thinly sliced red onion
1 small head green leaf lettuce, torn or cut into bite-size pieces
1 small head red leaf lettuce, torn or cut into bite-size pieces
1 orange, yellow or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
Toss the salad with vinaigrette and season with additional salt and pepper as needed.

Red Salad with Champagne Vinaigrette image

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 tablespoons Champagne vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 1 tablespoon mild olive oil (preferably French)
8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large

Steps:

Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.